Thermodynamic Properties and Glass Transition Temperature of Roasted and Unroasted carob (Ceratonia siliqua L.) powder

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F19%3A39914345" target="_blank" >RIV/00216275:25310/19:39914345 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/19:63523577

Výsledek na webu

<a href="https://doi.org/10.1016/j.foodchem.2019.125208" target="_blank" >https://doi.org/10.1016/j.foodchem.2019.125208</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2019.125208" target="_blank" >10.1016/j.foodchem.2019.125208</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Thermodynamic Properties and Glass Transition Temperature of Roasted and Unroasted carob (Ceratonia siliqua L.) powder

Popis výsledku v původním jazyce

Moisture adsorption isotherms of unroasted and roasted carob powder (Ceratonia siliqua L.) at 15, 25, and 40 °C were determinated by the static gravimetric method over the wide range of water activity from 0.06 to 0.90. GAB model fitted well the experimental adsorption data showing sigmoid shape curves for both samples. Claussius-Clapeyron equation showed that the adsorbed moisture is strongly bound to the surface of unroasted carob powder in low moisture content than that in roasted sample. The variation of the net integral enthalpy and entropy with the moisture content exhibited maximal and minimal values for unroasted carob powder at low moisture content, respectively. Combining the glass transition temperature lines with adsorption isotherms, it was found that roasted carob powder is stable up to 0.43 aw in comparison with unroasted carob powder (up to 0.38 aw). Additionally, higher content of phenolics was observed in roasted carob powder.

Název v anglickém jazyce

Thermodynamic Properties and Glass Transition Temperature of Roasted and Unroasted carob (Ceratonia siliqua L.) powder

Popis výsledku anglicky

Moisture adsorption isotherms of unroasted and roasted carob powder (Ceratonia siliqua L.) at 15, 25, and 40 °C were determinated by the static gravimetric method over the wide range of water activity from 0.06 to 0.90. GAB model fitted well the experimental adsorption data showing sigmoid shape curves for both samples. Claussius-Clapeyron equation showed that the adsorbed moisture is strongly bound to the surface of unroasted carob powder in low moisture content than that in roasted sample. The variation of the net integral enthalpy and entropy with the moisture content exhibited maximal and minimal values for unroasted carob powder at low moisture content, respectively. Combining the glass transition temperature lines with adsorption isotherms, it was found that roasted carob powder is stable up to 0.43 aw in comparison with unroasted carob powder (up to 0.38 aw). Additionally, higher content of phenolics was observed in roasted carob powder.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

300

Číslo periodika v rámci svazku

December

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

"125206-1"-"125206-9"

Kód UT WoS článku

000483990100057

EID výsledku v databázi Scopus

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